I made this carrot and cumin rice the other day, and it turned out to be the perfect kind of comfort food—simple, aromatic, and quietly satisfying.
The days have taken on a gentler rhythm lately. With my treatments spaced out, the last few weeks have felt a little more carefree, giving me time to enjoy the slower moments—watching the light change, noticing how the season deepens, and finding calm in small, familiar routines.
This rice came together almost without thinking. A few carrots, a touch of cumin, a bit of warmth from the pan—the kind of cooking that relies more on instinct than measurement. I love how the sweetness of the carrots meets the earthy spice of cumin; it’s a combination that never fails to lift a simple meal.
I accompanied it with this Leek and Pepper Chicken, and together they made a light yet flavourful meal—comforting, balanced, and full of gentle warmth. It’s the kind of dish that feels right for this time of year—grounded, cosy, and quietly full of life.
Continue reading for the full, printable recipe for my Carrot and Cumin Rice.
All the Indian style recipes on this website can be found here.
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Sunita's World- Life and food
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
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Recipe card-
Carrot and cumin rice
Ingredients
- 4 C rice ( I used basmati), washed and rinsed
- 2 carrots, peeled and finely chopped
- 1 onion, finely chopped
- 1 inch ginger, finely chopped
- 2 tsp oil
- 8 C of water
- Salt to taste
For tempering-
- 1 tbsp cumin seeds
- 1 bay leaf
- 1 whole red chilli
- 1 inch stick of cinnamon
- 1 tsp whole peppercorns
- 7-8 curry leaves
Instructions
- Heat oil in a pan/
- Add all the ingredients for tempering and stir for a few seconds till they splutter. The oil should be hot enough so that the seeds sizzle ( but not burn) as soon as you add them to the oil, so test by dropping a few cumin seeds.
- Add the onion, ginger and carrot and cook, stirring constantly till the onions soften.
- Add the rice and stir till the moisture from the rice has evaporated and the grains are slightly crisp.
- Add the water, season with salt and bring to a boil.
- Reduce heat to low, cover and cook till the rice is cooked about 15 minutes or till the moisture has evaporated. do not stir.
- If you need to check, just push a flat cooking spoon down the side of the pan to check if there is any moisture.
- Once done, remove from heat and keep covered for at least 5 minutes before serving.
- Serve hot with any vegetarian or non-vegetarian side dish. We had ours with some leek and pepper chicken. You can find this recipe along with other other side dishes ( vegetarian/non-vegetarian options) on this website -** check notes below.
Notes
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Until next time,
Sunita
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